Tiered Pressure Cooking

If you are just using your pressure cooker to
cook the old standbys like a pot roast, stew, or
a pot of beans you are missing out on so many recipes.
You may have already tried my PIP
cooking method, or the Phased
Cooking method, now it's time to try Tiered Cooking.
In this method you can cook several different foods
at once, or even an entire meal all at the same
time. Depending on the size of your pressure cooker
you can use two separate layers, or even three if
your cooker is tall enough.

Some cookers come with an assortment of handy
trays, inserts, racks, steamer baskets, etc., but
even is your cooker does not offer any accessories
you can still do tiered cooking. If your cooker
has stackable trays with a lifter, you're in great
shape, otherwise you will need to use foil helper
handles to help remove the pans inside your
cooker. Look around your kitchen, you may already
have several items
on hand that will work, or browse the Store
for more accessories.

The bottom tier may, or may to require a trivet
Foods that are to be cooked on the bottom of the
cooker will do best in a pressure cooker with a
3-ply
or copper clad bottom to avoid scorching.
The second, or top tier may need to be raised above
the lower tier. Use a footed steamer insert or clean,
empty tuna or pet food cans to elevate the top layer
as needed. Doubled aluminum can substitute for a
bowl in some cases. I recommend using stainless
steel bowls and pans, aluminum is acceptable but
it does discolor and turn dark as it reacts to many
foods. Glass and ceramic bowls will work but also
require extra cooking time as it takes longer to
heat.

In tiered cooking you with begin with the base,
or lower tier and this is usually the meat. The
second, or top tier can be a side dish or dessert.
for the simplest form of Tier Cooking just use the
Cooking Time
Charts to find foods that cook in the same,
or very close amount of time. Now mix and match
to suit your menu preferences.

More complete Tiered Cooking uses recipes which
cook in approximately the same times.

Rinse cleaned shrimp and pat dry
with paper towels. Heat butter in the
cooker, and sauté onion and garlic.
Stir in lemon juice, add salt and pepper.
Pour into a metal bowl which will fit
loosely in cooker. Add shrimp. Loosely
cover bowl with a square of waxed paper
or foil.

Buttered Asparagus
Spears

1lb. fresh asparagus, washed and
trimmed.2 tablespoons butter

Trim off the bottoms of the spears
and stack them on a doubled square of
aluminum foil. Shape the foil in to
an tray around the spears, but leave
the top open. Add the butter.

Place water, rack and the shrimp
bowl in cooker. Place the asparagus
tray on top of the scrimp bowl. Lock
the lid in place. Bring to high pressure
over high heat. Immediately reduce the
heat to maintain pressure. Cook 3 minutes
and then immediately place the cooker
under running water until pressure is
reduced and then open the lid at once.
Remove the asparagus to a serving plate.
Stir parsley, lemon peel and Tabasco
into the scrimp and pour into a serving
dish.